1. In a large soup pot, heat the EVOO in low heat. Add onions & leeks, cook until translucent and soft, about 8 mins.
2. Add potatoes and asparagus, cook another 5-8 minutes.
3. Add broth and seasonings. Stir & cover. Simmer until asparagus and potatoes are soft, about 15 mins.
4. Once vegetables are soft, turn off heat. You can either ladle soup into a blender and puree it that way, or use a handheld emulsifier to puree the soup. I blended it into a thick consistency. I like the soup a little chunky still.

Modifications:
I blended pretty well because I served it in our pouches. I also cut the salt.

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Jen

@blwfun

Jen is a wife, mom, teacher, and wanna be chef. She loves to cook and is a mean recipe follower/modifier (but doesn't have the talent to make up her own... yet!). She lives with her crazy Cuban husband and 1 year old boy/girl twins in Houston (until August- then Cairo, Egypt). She loves planning and executing healthy meals for her family! She shares 3 meals a day on Instagram, where you can find her @blwfun.